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Pad Thai

A satisfying noodle dish with glossy rice noodles, tangy-sweet sauce, and topped with crushed peanuts, perfect for a quick weeknight meal.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings: 3 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 200 g Rice noodles, soaked Soak in warm water until softened
  • 200 g Chicken breast, thinly sliced Can swap for shrimp or firm tofu
  • 2 large Eggs Scrambled gently alongside the chicken
  • 1 cup Bean sprouts, carrots & bell peppers, mixed Add more veggies as desired
  • ¼ cup Peanuts, crushed For garnishing
  • 2 tbsp Fresh cilantro, chopped For garnishing
  • 3 tbsp Vegetable oil For cooking
Pad Thai Sauce
  • 3 tbsp Fish sauce
  • 1 tbsp Sugar
  • 1 tbsp Tamarind paste The key ingredient for flavor
  • 1 tbsp Soy sauce
  • 1 tsp Chili powder Adjust to taste

Method
 

Preparation
  1. Soak rice noodles in warm water for 30 minutes until pliable.
  2. While noodles soak, mix the Pad Thai sauce in a small bowl.
Cooking
  1. Heat vegetable oil in a large pan or wok over medium-high heat.
  2. Add sliced chicken and cook until golden and cooked through, about 5 to 7 minutes.
  3. Push chicken to one side, crack eggs, scramble in the cleared space, then combine with chicken.
  4. Add the mixed vegetables and stir for about 2 minutes until they’re heated through.
  5. Add drained rice noodles to the pan, gently folding them into the mixture.
  6. Pour Pad Thai sauce over the noodles and toss everything until well coated, cooking for 2 to 3 minutes.
  7. Taste and adjust seasoning with more fish sauce or lime juice if necessary.
  8. Plate the Pad Thai and garnish with crushed peanuts and cilantro. Serve with lime wedges.

Notes

For best results, use a wok and don’t overcrowd the pan. You can substitute ingredients based on preference.